Christelle Gebrayel

• Carry out market analyses, competitive intelligence and calls for tender • Organize 25 product tastings and monitor more than 150 samples with suppliers • Select winter 2024 festive seasonal offers and monitor 2023 results • Control of suppliers' technical data sheets • Creation and management of EAN barcodes for the catering category, facilitating product tracking and optimization of logistics processes. • Support the construction of the 360° plan for category highlights (catalog, online catering menu, promotions, etc.) • Analyze assortment suitability: launch of 255 products with 23% new products and creation of product sheets • Drafting of 2024 festive books Hypermarkets, Supermarkets and convenience stores

• Communication: strategic advice and support, development of communication materials for the general public and healthcare professionals (website, brochure, scientific files) • Web: content development and management of a website • Scientific, regulatory and media monitoring

• Monitoring new trends in hospitality and luxury • Inventory and supply management for products related to hotel service • Development of marketing campaigns for seasonal promotions and events

• Identifying nutrition problems and assessing the nutritional status of patients with their nutritional needs. • Screening patients for nutritional risk. • Evaluating and reporting the results. • Educating patients and their family members on eating well depending on the patient’s medical and nutritional status. • Developing diet plans and counseling patients on special diet modifications. • Developing the correct food plan for the patient based on the medical needs. • Monitoring the patient’s nutritional status. • Worked on medical nutrition therapy ( obesity and weight management, diabetes mellitus, oncology, nephrology, surgery, intensive care, enteral and parenteral nutrition, cardiovascular diseases). • Controlling the food chains during meals.

• Educating kids aged from 3 to 16 years old to provide dietary advice for healthy living. • Teaching nutrition at all levels of education. • Planning activities to prevent nutritional diseases. • Maintaining energy and enthusiasm to work as a team. • Preparing a healthy and balanced diet while taking into considerations differences in ethnicity and cultures. • Received a first prize gold medal as the best educator in this summer camp.

• Managing a cost-effective food production operation and distributing high quality meals/snacks. • Monitoring sanitation and safety standards. • Controlling the food chain and the quality of food.